Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (170g) chocolate chips (semi-sweet or milk chocolate)
  • 1 cup (240ml) milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and 3/4 cup of the chocolate chips.
  3. In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix!
  5. Use an ice cream scoop or spoon to fill each muffin cup about two-thirds full.
  6. Sprinkle the remaining ¼ cup chocolate chips evenly over the tops of the muffins.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.